Goldengazpacho Recipes

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GOLDEN GAZPACHO



Golden Gazpacho image

Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heirloom tomatoes and golden yellow squash.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 11

2 pounds yellow heirloom tomatoes, cored and quartered
1 small yellow onion, diced
1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced
1 yellow bell pepper, ribs and seeds removed, cut into large chunks
1 garlic clove, thinly sliced
1/2 cup carrot juice (fresh or canned)
3 tablespoons sherry wine vinegar
2 tablespoons olive oil
Coarse salt
1 avocado
1 small red heirloom tomato

Steps:

  • In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
  • At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.

Nutrition Facts : Calories 215 g, Fat 15 g, Fiber 7 g, Protein 5 g

GOLDEN STATE GAZPACHO



Golden State Gazpacho image

Many gazpacho recipes that include fruit turn out tasting more like dessert, which is fine if that's what you're into, but if you want a super-refreshing, seriously savory gazpacho, then this peach-kissed version is for you. You can't go wrong with this very simple recipe; served ice-cold, it might just be your new favorite thing to eat on a hot, sunny afternoon.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 3h15m

Yield 6

Number Of Ingredients 17

2 small ripe yellow peaches, peeled and cubed
1 cup sliced peeled English cucumber
¼ cup chopped yellow onion
1 clove garlic
½ cup chopped orange bell pepper
2 pints Sungold cherry tomatoes
1 cup red cherry tomatoes
2 teaspoons kosher salt, or more to taste
½ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
2 tablespoons white wine vinegar
1 lime, juiced, or to taste
3 tablespoons extra-virgin olive oil
1 cup cold water, or to taste
½ cup crumbled feta cheese, or to taste
½ cup diced peach, or to taste
6 leaves fresh basil, thinly sliced, or more to taste

Steps:

  • Combine peaches, cucumber, onion, garlic, bell pepper, and tomatoes in a blender. Season with salt, cumin, and cayenne. Pour in vinegar, lime juice, olive oil, and water. Blend until smooth, starting with a few pulses and finishing on high speed.
  • Strain soup through a fine-mesh strainer into a large bowl. Cover with plastic wrap and refrigerate until completely chilled, at least 3 to 4 hours.
  • Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 10.7 g, Cholesterol 11.1 mg, Fat 9.9 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 794.5 mg, Sugar 2.5 g

GOLDEN GAZPACHO



Golden Gazpacho image

Provided by Food Network

Time 28m

Yield 2 servings

Number Of Ingredients 16

2 chopped yellow tomatoes
3 cucumbers, peeled and chopped
1 chopped green pepper
2 chopped yellow peppers
1/2 chopped red onion
1/2 clove garlic
1 ounce vegetable stock
1 1/2 ounces red wine vinegar
Dash hot pepper sauce
1/2 cup tomato-vegetable drink
Salt and freshly ground black pepper
1/4 small jicama, diced
1/4 small red peppers, diced
1/4 small red onion, diced
Chopped chives
1/2 ounce lump crabmeat

Steps:

  • Combine all ingredients in a blender, except the garnish and blend until smooth.
  • Top with garnish.

GOLDEN GAZPACHO DIP



Golden Gazpacho Dip image

Look for the yellowest tomatoes and the brightest yellow squash for this soup-inspired dip. As the dip rests, it may give off liquid, which can be drained if you like.

Provided by SandyG

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 10

Number Of Ingredients 7

¾ pound yellow tomatoes
1 yellow bell pepper, quartered, seeded, cut into large pieces
1 yellow squash, halved lengthwise and cut into large pieces
1 tablespoon cider vinegar or white balsamic vinegar
4 teaspoons olive oil
¾ teaspoon salt
⅓ cup snipped fresh dill

Steps:

  • Core tomatoes and cut a shallow X in bottom of each with a knife. Fill a bowl with ice and cold water. Blanch tomatoes in a large pot of boiling water for 10 seconds. Remove with a slotted spoon and immediately transfer to ice water. Peel tomatoes, then halve horizontally. Squeeze tomatoes over a bowl to remove seeds.
  • Pulse pepper, squash, vinegar, olive oil, and salt in food processor 2 or 3 times, until very coarse. Cut tomatoes into large chunks, add to food processor along with dill, and pulse several times until combined but still slightly chunky. Serve immediately or chill until ready to serve.

Nutrition Facts : Calories 29.6 calories, Carbohydrate 2.6 g, Fat 2.1 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 183.6 mg, Sugar 0.3 g

GOLDEN GAZPACHO



Golden Gazpacho image

Categories     Soup/Stew     Pepper     Tomato     Vegetable     No-Cook     Low Fat     Summer     Vegan     Self

Yield Makes 4 servings

Number Of Ingredients 12

1 ear fresh corn, shucked and rinsed (or 3/4 cup frozen corn kernels, thawed)
4 yellow tomatoes, seeded and finely diced
1/2 small red onion, minced
1/2 large yellow bell pepper, peeled, seeded and finely diced
1/2 large cucumber, peeled, seeded and finely diced
1/4 cup nonfat chicken (or vegetable) broth
1 tbsp chopped fresh parsley
2 tbsp extra-virgin olive oil
1/4 tsp coarse salt (kosher or sea salt)
1/4 tsp freshly ground black pepper
1/4 cup almonds
Fresh parsley sprigs

Steps:

  • Cut kernels off cob. (You can eat fresh corn raw; it provides crunchiness.) In a large bowl, combine corn, tomatoes, onion, bell pepper, cucumber, broth, parsley, oil, salt, and black pepper. Cover and refrigerate 2 hours. Before serving, toast almonds (10 minutes in a 350°F oven). Serve soup cold and garnish with almonds and parsley.

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2015-05-21 What you’ll need to make Golden gazpacho. How to make the soup. The soup is incredibly easy to make. To begin, combine the tomatoes, bread crumbs, …
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  • Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth.
  • Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning. (Please don't skip this step -- you need to strain the soup to achieve the silky texture.) Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste.
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  • Preheat the broiler. Brush the bread on both sides with olive oil. Toast the bread under the broiler, turning once. Rub with the whole garlic clove and cut the toast into 1/2-inch dice. Serve the cold soup in shallow bowls, garnished with the hot croutons.


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